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November 29, 2012

by Dorothy Bloemendaal
Quick & Easy Chicken Tetrazzini

1/2 lb. spaghetti, uncooked

2 Tbsp. butter

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 tsp. pepper

1 pkg. (8 oz.) sliced fresh mushrooms

1 tub (10 oz.) Philadelphia Original Cooking Creme

1 cup frozen peas, thawed

1/4 cup grated parmesan cheese, divided

Cook spaghetti in large saucepan as directed on package, omitting salt.

Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min.

Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan. Makes 6 servings.

“Bag It” Chopped Salad

2 Tbsp. Light Ranch dressing

1/2 tsp. hot pepper sauce (optional)

1 cup shredded lettuce

1 small tomato, seeded, chopped

6 slices turkey breast, chopped

2 Tbsp. Mexican style finely shredded four cheese

8 tortilla chips, divided

Mix dressing and pepper sauce; spoon into large resealable plastic bag.

Fill bag with lettuce, tomatoes, turkey and cheese; seal bag. Place tortillas chips in separate resealable plastic bag; seal bag.

Shake salad bag just before serving. Crush 3 tortilla chips; sprinkle over salad. Serve with remaining whole chips. Makes 1 serving.

Milk Chocolate -Peanut Butter Bark

1 cup milk chocolate chips

1 cup peanut butter c hips

1/2 cup chopped salted peanuts

Line cookie sheet with foil. In 2-quart saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat. Stir in peanuts.

On cookie sheet, spread mixture to 1/4 inch thickness. Refrigerate about 30 minutes or until set. Break into pieces.

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